Ham and Cheese French Toast Waffles
Spring time recipe here
Cinnamon Roll Waffles
Recipe here Click
Doughnut Waffles with Maple Glaze
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Meatless Mexican Breakfast Flautas
Ingredients
- 4 large eggs
- 2 teaspoons water or milk (if you prefer your eggs without liquid, you can omit)
- ¾ teaspoon taco seasoning
- salt and pepper to taste
- ½ teaspoon canola oil
- 1 tablespoon butter
- ¼ cup pico de gallo
- 5-6 flour or corn tortillas
- ¼ cup shredded Mexican cheese
- olive oil or canola oil non-stick cooking spray
Instructions
- Preheat oven to 425 degrees.
- In a small sized bowl, whisk together eggs, water or milk, taco seasoning and salt and pepper.
- Over medium heat, add in canola oil and butter to a skillet and melt together.
- Next add egg mixture and pico de gallo to skillet and stir eggs to scramble until set.
- When eggs are scrambled, spoon egg mixture down the center of each tortilla and sprinkle with cheese.
- Tightly roll each tortilla and carefully place open side down on a small baking pan.
- Spray tortillas with non-stick cooking spray.
- Bake flautas for 15-17 minutes or until tortillas are crispy, set and golden brown and serve.
- Optional: Sprinkle additional cheese and pico de gallo over tops of flautas for garnish.
CHEF Bernie Guzman'S STOCKTON ASPARAGUS TART
Ingredients
1 - Ready Pie Crust – cooled to slight room temperature
1- teaspoon flour 8- Asparagus spears, each cut - 3 inches long
2/3 - cup ½ & ½ 3 -eggs-lightly beaten
1- cup fresh grated medium cheddar cheese
1 - teaspoon dried parsley flakes-minced ( rubbed in hand, back & forth)
1/2 teaspoon salt fresh ground black pepper to taste – ( I use a lot)
1-lbs.- bacon – cooked, drained, cooled and chopped to a small dice. Preheat oven - 425 degrees
Roll out dough, Press out any cracks and lightly rub with flour. Pierce dough, all over the bottom of dough with fork – evenly. (Docking) Coat tart pan lightly with butter spray - (I used a dark non-stick, but continued to spray) Arrange dough, flour side down, in 9-inch-diameter tart pan w/ removable bottom. Press dough gently into pan. Fold excess dough over border of sides- remove excess dough. Bake - 10 minutes. Cool on rack. Reduce oven temperature to 375°F. Bring a pot of salted water-to boil –add asparagus – remove after 3 minutes. Drain and dry on paper towels. In a bowl-combine last 8 items. –mix thoroughly. Pour custard slowly over top of cooled pie crust. Arrange asparagus in “spoke-of-wheel” style on top of filling. Asparagus tips facing OUT, ends meeting in the center. Bake – 35 minutes - Top brown and puffs up. Cool 15 minutes before slicing. *Serve with a side of HOLLANDAISE SAUCE, drizzled on top.
Ebelskivers (Danish Pancakes) With Lingonberry Jam
These Danish pancakes have a light, airy batter, and a sweet-tart Lingonberry jam filling. Serve them hot with a dusting of confectioners' sugar on top.
Note: Turning the ebelskivers can be tricky. I find that two chopsticks works best.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ebelskivers (Danish Pancakes) With Lingonberry Jam
About This Recipe
| YIELD: | makes about 20 |
| ACTIVE TIME: | 25 minutes |
| TOTAL TIME: | 25 minutes |
| SPECIAL EQUIPMENT: | ebelskiver pan, whisk, electric beater (optional) |
| THIS RECIPE APPEARS IN: | Wake And Bake: Æbelskivers With Lingonberry Jam |
Ingredients
- 1 cup (about 5 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 eggs, separated
- 1 cup milk
- 3 tablespoons unsalted butter, melted
- 1/2 cup Lingonberry Jam
- confectioners sugar, for serving
Procedures
- 1In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy—do not overmix.
- 2In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not dry peaks form, about 3 minutes. Fold egg whites into batter.
- 3Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of jam, then top with another 1 tablespoon batter. Let ebelskivers cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.
- Thanks to serious eats
Biscuits and Gravy
INGREDIENTS
2 biscuits
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
1. Place your biscuits in a warm oven or toaster oven to heat through.
2. Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It's okay if some of the sausage sticks to the pan.
3. Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
4. Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
5. Split your biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
Picture courtesy of bob eveans
CINNAMON ROLL PANCAKES
INGREDIENTS:
For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Prepare Cinnamon Filling first:
- In a medium bowl, mix butter, brown sugar and cinnamon.
- Scoop the filling into a small zip baggie and set aside.
Prepare Pancake batter:
- In a medium bowl whisk together flour, baking powder and salt. - Whisk in milk, oil and egg just until batter is moistened OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze:
- In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
- Whisk together until smooth, then whisk in powdered sugar and vanilla.
- Set aside.
- Heat a large skillet or griddle over medium-low heat.
- Spray with non-stick cooking spray.
- Scoop about 1/2 cup of pancake batter onto the skillet.
- Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
- When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
- When ready to serve, spoon warmed cream cheese glaze on top of each pancake.
- Enjoy!
FRENCH TOAST BAKE
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup
EASY Egg Muffins
Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANY thing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!
Blueberry Pie Pancakes
 |
| /2 cup blueberries 1/3 cup flour (ww pastry, white, spelt, or even Bob’s gluten-free) 2 tbsp rolled oats 1/2 tsp cinnamon 2/3 tsp baking powder 1/8 tsp salt 1/2 tsp pure vanilla extract 1 tbsp sugar or 1 packet stevia (omit if you don’t want sweet pancakes) 1/3 cup milk of choice Directions Unless you like the taste of fat-free pancakes, add 1 tbsp oil and reduce milk by that amount. Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup, powdered sugar, or Cashew Cream. Or you could even boil some more blueberries (with a bit of sugar, if you wish), and smash them, to make a compote. |
Bite sized pancakes!
 |
| Any favorite pancake mix, pour over fully cooked sausage (or bacon or fruit), bake in mini muffin tins for bite sized pancakes! |
Bacon Egg and Cheese Ring
1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre cooked stuff)
1 teaspoon of season salt
Directions
1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents
on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)
2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.
3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.
4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.
Lazy Eggs
Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each. 7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
STAR OF PAN BRIOCHE TO NUTELLA
Super Star Brioche is perfect for the Holiday festivities or Breakfast
Super Star Brioche
2 cups flour
2 eggs
1/2 cup sugar
2 cups milk
7 tablespoons butter
1 packet of dry yeast
Fillings and decorate to taste nutella
2 tablespoons milk
Method:
Mix the flour together, add the yeast and sugar, mix well and form a hole in the middle, eggs, whisk them lightly, then add flush the milk and the butter previously dissolved and facts to cool, work with your hands to form a soft dough; cover the bowl with plastic wrap and let rise in a warm place until doubled in volume.
Divide the dough into 4 parts Equal, spread each one up to form a disc up a few millimeters and a diameter of about 25 cm; put the first disk onto the baking sheet (i recommend a pan of 28/30 cm low and covered with baking paper) and coat above a veil of nutella leaving 1 cm from the edges, cover with the other drive by adhering gently and sealing the edges well, then spread on top of another layer of nutella, enabling them to continue up to finish the discs.
Grab & Go Breakfast
Ingredients:
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions:
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
NOTE: you can use a turkey baster to suck the egg mixture out of the bowl, and then squirt it over the sausage. This works very well is not as messy
(The
delicious breakfast pies can be made ahead of time, frozen and
microwaved as needed. The perfect breakfast for people on the go!)
Ingredients:
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions:
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
NOTE: you can use a turkey baster to suck the egg mixture out of the bowl, and then squirt it over the sausage. This works very well is not as messy
Ingredients:
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions:
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
NOTE: you can use a turkey baster to suck the egg mixture out of the bowl, and then squirt it over the sausage. This works very well is not as messy
Sandwich for your finicky eater
Use different fruits ond or vegetables.
Make it your own. Start a family favorite tradition.
Cinnamon Roll Waffles
Ingredients
- 1 can refrigerated cinnamon rolls
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Steps
Be sure to spray the waffle iron in between each waffle. The sugar from the cinnamon roll can make the waffles stick.
These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans for extra crunch.
These are also delicious served with real maple syrup instead of the cream cheese glaze. Add some toasted pecans for extra crunch.
Braided Cheese Bread
Braided Cheese Bread
- Marina Gorgy
2 packages of dry yeast
1 tablespoon of sugar
1 tablespoon of baking powder
1 cup of shredded cheddar cheese( optional)
4 to 5 cups of flour ( more if needed)
1/2 cup of oil
1/2 tsp of salt
-in a small pan pour in warm water and yeast and put aside until it rises.
-once it is dissolved add in the oil, baking powder , salt, sugar and mix on low speed for abut 5 minutes.
- once mixture is well blended start adding 1 cup of flour at a time while its mixing.
- once the dough is stiff take it out, grab a large bowl and spray it with cooking spray, place the dough in the bowl, cover and place it in a warm place for about an hour or 2 until dough rises.
- the bake the braids, divide the dough into 3 equal pieces. work with your hands to form 3 long ropes, pinch the ends together and gently start braiding the dough tightly once the braid is done pinch the other end as well.
- Place the braid in a non- stick pan spread the shredded cheese on top of the braid and let it rise for another 30 mins - put in the oven on 375 degrees for about 35 to 40 mins.
remove from heat and let it cool on ra
Zucchini bread
Juanita Mckinnon's
Makes 2 loaves
Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 loaf pans, sprayed with nonstick spray, for 1 hour, or until an inserted toothpick comes out clean
Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 loaf pans, sprayed with nonstick spray, for 1 hour, or until an inserted toothpick comes out clean
